A Sweet Orange Mash...

A sweet orange mash sounds intriguing... but really its just a combination of sweet potato and carrots, sounds boring but I do promise you it is the tastiest mash goin'round and I had to try a few techniques to get it right...so here it is!

 


What you will need.

1. One large sweet potato (the orange kind)
2. 3 large carrots
3. 3 large cloves of garlic
4. 30 grams butter (I didn't say it was going to be fat free)
5. Dried Oregano (a couple of shakes)
6. Salt & Pepper to season

Extras
- A Non stick deep baking tray
- A bamix or food processor

How to prepare.

1. Peel and chop carrots and sweet potato into large pieces and set aside.
2.  Preheat oven to 200 degrees celcius with baking tray heating inside it.
3. After a few minutes safely remove the hot tray from the oven and set onto a safe benchtop space
4. Add the butter to the tray and allow it to melt
5. Place the precut carrots and sweet potato pieces into the tray. Turn the pieces over into the melted butter to coat.
6. Season with oregano, salt and pepper.
7. Reduce oven down to 180 degrees celcius and place tray back into the oven.
8. Bake for 25 minutes.
9. Chop the garlic roughtly and add to the tray after 25 minutes of baking, then bake for a further 15 minutes until the vegetables are easy to pierce with a fork.
10.  Once cooked take the vegetable out of the oven and out of the tray, transferring into a bamix bowl or mixer. Ensure to include the cooked garlic pieces.
11. Whizz (puree & mash) all the ingredients together until smooth.


No steaming required with this recipe, I tried that but found I lost some important flavors which i thought was really sad...
Slow roasting is the way to go with this one, keeps all the flavors in and slightly caramelises the ingredients.... try it, its certainly is delicious.

Enjoy this recipe as a side with steak, tofu or any other protein. It's a great winter warmer using good seasonal ingredients

Make your own Muesli!

 

Create the mix then add to plain oats... serve warmed this winter with warmed coconut or almond milk...

Breakfast ready! Prepping ingredients for muesli in my #tupperware chopper! Mix and crush #nuts (of your choice) ➕ #driedfruit #sultanas #apricots #apples➕ #linseeds ➕ #pepitas ➕ #coconut ➕ #cinnamon then ADD #oats ... Store in a dry place for your next breakfast! #breakfast #muesli #makeypurown ✔️✔️ #healthy #healthyhabits #healthyeating #instafood #tupperwarechopper #cookingforsandro #kitchen

Crispy Sticky Chicken

You are probably thinking, how can you get crispy sticky chicken and make it crispy and sticky at the same time? I say easy.... my recipe is a spin off to Jamie Oliver's Asian sticky chicken recipe, however I have incorporated a good coating of rice flour and sesame seeds cooked in coconut oil for that extra crunch!

I didn't want to promote a recipe where you need to fry in vegetable oil either, that isn't always so healthy for you,  so I have conjured a good alternative if you are trying to steer away from this cooking method and you don't mind the flavor of coconut. It certainly does add to the Asian influence in this recipe since it does contains other ingredients to include Chinese five spice and soy sauce.

One of our favorite and tastiest chicken recipes which is very easy to prepare under 30 minutes.

Here is how we make Crispy Sticky Chicken!

What you will need...
1. 6-8 Thigh Fillets
2. 1 Cup Rice Flour
3. 1 tsp Chinese five spice
4. Salt and Pepper
5. 1/2 Cup sesame seeds
6. 1.5 Cups light soy sauce
7. 1/2 Cup honey
8. 1 tbs coconut oil

Extras...
1. Non stick frying pan
2. Grease proof / baking paper
3. Meat Hammer

How to prepare....

1. Lay out baking paper over a flat surface, ensure there is enough rolled out to fold over the chicken

2. Place the chicken fillets on the baking paper and folder over the paper.

3. Using a meat hammer, bash the chicken and thin out to approx 1.5cm thick.



4. To create your crunchy chicken coating, add the rice flour, Chinese five spice,  sesame seeds and a pinch of salt and pepper in a flat side plate and mix together.

5. Slice your chicken fillets into small strips and set aside.

6. In a small bowl add the honey and soy sauce and mix together until the honey has dissolved slightly.

7. In the non stick pan, add the coconut and melt on high heat.

8. When pan is hot and the coconut oil has melted, one by one, pat each chicken strip into the rice flour mix and and placed into the hot coconut oil. Cook each strip for approximatle 1-2 minutes on each side and until golden brown.

9. When the chicken strips are looking brown and crunchy, ensure to keep the pan hot and pour in the honey soy mixture.

10. Let the chicken sizzle and boil for approximately one minute until the liquid turns sticky.

11. Switch off the heat and let the chicken stand for a couple of minutes....

Crispy Sticky Chicken is now ready to serve!

Best accompanied with brown rice and fresh green crispy salad (add gherkins).
Other sides to serve with tasty proteins such as this crispy sticky chicken are available on this blog and on instagram #cookingforsandro

Enjoy!

Im back... with two simple sides!

Finally I have grasped some time to blog about the recipes I have been making in the kitchen. It's been some time but now I am back!

What I have been focusing lots on in the kitchen are simple protein dishes which I like to serve up with some tasty sides... its all about the sides!!

Today my food blog will include two simple recipes for a simple roasted beetroot salad and grilled witlof. Two very different sides that work well when served with a roasted chicken or steaks!

Side 1.

Roasted Beetroot Salad
This recipe combines balsamic and herb roasted beetroots served with rocket and goats cheese. My most simple dressing is a dijon, balsamic and olive oil dressing which is slightly sweet to offset the spicy rocket salad. This is a great side to serve with grilled or roasted chicken.

Ingredients:
1. 3 large beetroots cut into quarters
2. Handful of herbs to include oregano, rosemary & sage
3. Swig of balsamic concenrate
4. Rocket for four people
5. Soft goats cheese
6.  Drizzle of Olive Oil & Balsamic
7. 1/4 cup chopped walnuts

Dressing:
1. Tsp dijon mustard
2. Pinch of salt
3. Olive Oil
4. Balsamic
Method:
1. Peel the beetroots, cut into quarters and place into a baking tray.

2. Roughly chop the herbs and sprinkle over the beets.

3. Drizzle olive oil and balsamic just to coat lightly.
4. Bake in a preheated 180 degree oven for 20 minutes.
5. Take the tray out of the oven, turn the beets and place back into the over for another 10 minutes.
6. Take out of oven and set aside to cool.


7. Add the rocket into a salad bowl and place the roasted beetroot on top.
8. Using your hands crumble the soft goats cheese and crushed walnuts.
6. Blend your salad dressing ingredients together and pour on top when ready to serve. 

Tip: If you do not dress the salad it can store in the fridge for 2-3 days. Add the dressing only when it is just about ready to serve.


Side 2:

Chargrilled Witlof with Anchovy dressing

Witlof is a gorgeous green that tastes amazing slightly grilled and served with a tangy dressing. I first came across this side dish at Movida in Melbourne and when I made a trip to the Prahran market recently I purchased two of these gorgeous fresh greens to make my own Italian version.

Ingredients:
1. 2 Witlofs cut into quarters
2. Olive Oil (to drizzle)
3. 1 clove garlic

Dressing:
1. 1/4 Red wine vinegar
2. 2 anchovy fillets
3. Tsp whole egg mayonaise
4. Salt and Pepper

Method:
1. Place your skillet pan on high heat
2. In a flat plate, lightly drizzle olive oil and crush your garlic over it. Crack some salt and pepper over it also

3. Lightly coat each quarter in the olive oil and place on the hot skillet pan

4. Turn each side once the lines in the skillet start to charcoal the witflof
5. Take off the pan and set aside.
6. To make the dressing, chop the anchovy into small pieces. Add the red wine vinegar, a pinch of salt, pepper, mayonaise and whisk together until the dressing turns slightly thick.
7. Dress the grilled witlof with the dressing when ready to serve.

Enjoy cooking!

x Steph

Spaghetti alla Puttanesca

This is a great spaghetti recipe which will take only 20 minutes to cook. Traditional Puttanesca recipes will have you chopping all the ingredients and adding them into the pan. I find that chopping all the ingredients together and adding them all into the pan at the same time will release the flavours better and assist with preparing this recipe much faster.

You may have seen my Tupperware contraction in a few of my past recipes, its the Tupperware smooth chopper and a fantastic piece of equipment to use for chopping vegetables finely. Its great when chopping onions, no more tears!

Tupperware Smooth Chopper (shown without the lid)

Ensure to use a semi-deep non-stick pan, this is what will assist you with cooking your sugo faster!

Ingredients (Enough to coat 500 grams of pasta)

1. 1/4 cup olive oil
2. 6 anchovies
3. 3 cloves garlic
4. 2 spring onions
5. 1/2 red onion
6. 2 tblsp capers
7. 1/4 cup sun-dried tomatoes
8. 8 large pitted black kalamata olives
9. 2 sprigs of oregano fresh (or 1 tblsp dried)
10. 1 tblsp olive oil
11. 1 tbsp sweet chilli sauce
12. 1/2 red chilli
13. 750ml tomato passata
14. Salt and pepper to season

Method

1. Add the garlic, spring onions, chilli, red onion, capers, sun-dried tomatoes, olives and tablespoon of olive oil into a blitzer (blender or bamix or tupperware smooth chopper) and roughly chop into a paste.

2. In a hot pan add 1/4 cup of olive oil and anchovies. Stir and break down the anchovies

3. Add the roughly chopped paste to the pan, stir and cook for 2 minutes on high heat

4. Add the tomato passatta and stir through, add the sweet chilli sauce, fresh oregano, salt and pepper to season. Cook for 2 minutes on high heat.

5. Reduce the heat to medium strength, place the lid on top, slightly leaving it adjar and cook for a further 15 minutes, stirring every few minutes

 

6.  Whilst it cooks, prepare your spaghetti in a separate boiling pot.  

7. Your sugo should look like this when its ready. If you require an additional couple of minutes to simmer down ensure to allow this.

8. Serve with your spaghetti!

 

Enjoy 

xx Steph

Easy Eggplant Dip!

Southern Italians love eggplant, and for some time mum has been asking me to make an eggplant dip using her charcoal eggplants. Up until recently, I always said no only because I didn't really know what to add but this time I thought ok, it can't be too hard lets just try and wing it!

I thought to keep it simple with olive oil, salt, pepper, not too much garlic, parsley, basil and lemon. Keeping it simple was probably the best idea because it tasted delicious, but I must admit, this recipe will only work if you charcoal cook the eggplant. You need the smokiness in the eggplant to get the best flavor. 

 

How do you roast eggplants? 

Give them a rise and with the skin and stalk still on either place directly on a hot bbq grill or on an open flame (on the stove top) turning them every 5-10 minutes for approximately 45 minutes. After cooked place them in a plastic bag to sweat so that they are easy to peel.

You will require a mixer/ blender to make this Eggplant dip recipe.

Ingredients:
1. 3 large roasted eggplants, peeled and stalk removed
2. 8-9 basil leaves
3. Half a handful of parsley
4. Small clove of garlic
5. 3/4 cup of extra virgin olive oil
6.1/2 teaspoon salt
7. Juice of one large lemon
8. 2 spring onions

Method:
1. Place your eggplants in a muslin cloth and place into a colander. Place a heavy weight on top to strain the water for approximately 30 minutes.
1. In an electric mixer add all the ingredients (excluding the olive oil) and turn on to blend together.

2. Slowly pour in the olive oil whilst the mixer is blending all the ingredients. This should cream the dip.

Serve with pita chips or on toasted bread.

Fantastic and healthy...

Enjoy!

xx Steph

Chilli Con Carne... Risotto Style!

We love chilli con carne, it is one of those easy one pot wonders with lots of flavor! It's a great dish to make for any Mexican themed dinner party, or just as a fun dish for lunch or dinner. It also makes a great burrito filling!

I like to make enough for left overs so that we can freeze a couple of portions for the nights we have no time to cook, easy and versatile!

My Chilli Con Carne is made the same way I would make a risotto however I will use either Jasmine or Basmati rice, it isn't as glutenous as an Italian Arborio rice.   

I purchase my spices pre-mixed from the Gewurzhaus spice shop, their chilli con carne spice mix contains chillis, cumin, garlic, pepper, lemon myrtle and oregano clove. You can either purchase the spices pre-mixed or mix your own and adjust the chilli dosage to your liking.

To make a simple Chilli Con Carne spice, just add (in order of amounts to add)...

1. Chilli powder
2. Cumin powder
3. Paprika
4. Garlic powder
5. Black Pepper
6. Salt

Tip: Make the Chilli Con Carne spice in one big batch and store it in a jar on your spice rack for whenever you want to use it again. 

For this recipe all you will need is one non-stick pan, you can use a deep pot or a fry pan no less than 10cm deep.
 
Ingredients (serves four very generous portions )

1. 500 grams beef mince (or 250grams beef mince and 250gram pork mince)
2. 1/2 Cup Olive Oil
3. 2 cloves garlic diced finely
4. 1/2 red onion diced finely
5. 1/2 capsicum diced finely
6. 1 carrot grated or diced finely
7. 1 tin black beans (400 grams)
8. 1+ 1/4 cup rice
9. 1 beef stock cube (Massel)
10. 1 cup tomato puree passatta
11. A full kettle of boiled water
12. 1 Lime
13. Light sour cream

Method:

1. In a non stick pan heat 1/2 cup olive oil and add diced onion and garlic for approximately 2 minutes on medium to high heat.
2. Add the diced carrot and capsicum to the pan and cook for an additional 2 minutes.
3. Add the minced meat and stir through adding 2 heaped teaspoons of your Chilli Con Carne spice mix.
4. Add the black beans.
5. Cook the mixture until the mince is no longer pink.
6. Add the rice and stir through.

7. Add the tomato passatta and cook for a minute.
8. Dilute the beef stock cube in 4 cups of boiled water and add to the pan. Stir through.
7. Lower the heat slightly (medium).

8. As the rice starts to cook and absorb the water, add additional hot water 1 cup at a time until the rice has absorbed all the water and cooked through. Ensure to stir every few minutes. The rice will take approximately 20-30 minutes to cook.  Ensure to taste the rice before you take the pan off the heat. Rice shouldn't be grainy (too hard) or too soft.

9. Serve in a bowl with a wedge of lime and spoonful of sour cream.

Easy...
Buon Appetito!

xx Steph